Loaded Carne Asada Fries | Blackstone Griddle Recipe
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Living in Southern California, I’m always looking for the best carne asada recipe. Being so close to San Diego, the home of the amazing carne asada fries, means I have many great places to inspire my cooking.
I’ve been experimenting with a marinade that captures what I love about my local favorites— it has a punch of citrus, a good hit of beer flavor, and just the right amount of spice.
Carne Asada Fries are more than just food around here; they’re a part of every backyard hangout.
Every time I fire up my Blackstone griddle, it’s like sending out a call to my friends and family to come over and grab a plate.
Nothing beats a warm weekend backyard hang with friends and family huddled around the griddle, trying to get first dibs on some carne asada fries!
So, stick with me, and I’ll show you how to whip up some delicious Carne Asada Fries on your Blackstone griddle. It’s easy, fun, and turns any regular meal into a backyard party!
Ingredients For Carne Asada Fries
Soy Sauce vs Adobo Based Marinades
There are two popular methods for making an authentic carne asada recipe:
- Soy Sauce-Based Marinade: Ideal for a salty, umami flavor. Combine with lime juice, minced garlic, and a bit of beer for depth. This marinade is great if you love a rich, savory profile.
- Adobo-Based Marinade: Perfect for those who prefer a spicier, more traditional taste. Blend adobo sauce with some lime juice, fresh cilantro, and a dash of cumin for that authentic kick.
Today, we’re focusing on the soy sauce-based marinade. It offers a delicious depth of flavor that’s distinct from the adobo version.
If you’re interested in the adobo marinade, you can find that recipe here. Each option brings its own unique flair to carne asada, making it versatile and appealing for any taste preference.
Ingredients for Soy Sauce-Based Carne Asada Marinade
- Soy Sauce: It might sound odd, but this is where the savory magic happens. We’re not using a lot, just enough to bring out that deep umami flavor in the meat.
- Olive Oil: Helps distribute all those tasty flavors evenly into the flap meat. Plus, a bit of oil is essential for getting that perfect sear on the steak!
- Citrus: We’re mainly using orange juice, with a couple of limes squeezed in for good measure. The citrus brightens up the marinade and complements the savory depth beautifully.
- Mexican Beer: Necessary? No. Amazing? Absolutely! Adding beer infuses the carne asada with a unique, bright flavor that really makes these fries stand out.
- Aromatics: I’m all about garlic and onion in my carne asada marinade. Don’t hold back here. For the onions, Mexican green onions or scallions are the way to go.
- Cilantro: You either love it or hate it, but chopped cilantro is a must in a great carne asada marinade.
- Serrano Peppers: I recommend serrano peppers over jalapeños for that extra kick. They’re spicier and have a more robust flavor, perfect for this dish.
- Salt and Pepper: With the soy sauce, you won’t need much, but a little extra seasoning can enhance the meat’s natural flavors. Add a pinch now, and adjust more later if needed after cooking.
- Oregano: The only dried seasoning I suggest is Mexican oregano. Everything else should be fresh, but for oregano, go dried for that intense, earthy flavor.
Equipment Needed for Carne Asada Fries (Blackstone specifically)
Blackstone Griddle (36″ Recommended): I mean, obviously, right? But let’s talk about the size. It’s going to matter for a recipe like this! A 36″ Blackstone griddle provides ample space and excellent heat distribution for cooking both the carne asada and fries perfectly.
Want to try another Blackstone Recipe? Check out my Blackstone Chicken Quesadillas
Zip-Top Bag or Airtight Container: Use a large zip-top bag or a container with a lid for marinating the carne asada. This ensures the meat is evenly coated and makes for easy storage in the refrigerator.
Sharp Knife and Cutting Board: Essential for prepping your ingredients. Use a sharp knife for slicing the meat and dicing toppings and a sturdy cutting board to work on.
- Long-Handled Spatula: To safely and effectively turn the carne asada and fries on the hot griddle.
- Tongs: Ideal for handling the meat and fries, giving you precise control while keeping your hands at a safe distance from the heat.
- Steam Cover (Dome Cover): Useful for covering food on the griddle to trap heat and steam, which helps in cooking the meat evenly and it melting cheese beautifully on the fries.
Serving Platter: A large platter for serving the assembled Carne Asada Fries, allowing for easy access and an attractive presentation.
With the right equipment in hand, you’ll be fully prepared to tackle this recipe with ease, leading to delicious results that are sure to impress your guests.
Looking for a healthier option? Check out My carne Asada Burrito Bowl
How to Make Carne Asada Fries on the Blackstone
Prepare the Marinade:
- Mix the Marinade Ingredients: In a large bowl, combine the soy sauce, olive oil, orange juice, lime juice, Mexican beer, minced garlic, chopped onions, chopped cilantro, sliced serrano peppers, and a pinch of salt and pepper. Stir well to blend all the flavors.
- Marinate the Meat: Place the flap meat in the marinade, making sure it’s fully submerged. Cover and let it marinate in the refrigerator for at least 3 hours, ideally overnight for more flavor.
Prep Your Blackstone:
- Heat Up: Fire up your Blackstone griddle to medium-high heat. Allow it to get hot enough that water droplets sizzle and evaporate on contact.
- Oil the Surface: Drizzle olive oil on the griddle surface to create a non-stick cooking area.
Cook the Carne Asada:
- Grill the Meat: Remove the marinated meat from the fridge and let it come to room temperature. Place the meat on the hot griddle over medium-high heat. Cook for about 3-5 minutes per side, depending on thickness, until it’s nicely charred and cooked to your preference.
- Rest and Slice: Once cooked, transfer the carne asada to a cutting board and let it rest for a few minutes. Then, chopt the carne asada into bite-size pieces.
Fry the Fries:
- Prepare the French Fries: If using fresh potatoes, slice them into fries. If using frozen, prepare as per the package instructions.
- Cook on the Griddle: Spread the fries on the griddle and cook until golden brown and crispy, turning occasionally. Use a steam cover while cooking the fries to help them cook faster!
Want to skip this step? Feel free to cook homemade fries in a deep fryer or place them on a baking sheet and cook in the oven. You can throw some frozen french fries in the air fryer!
Assemble the Dish:
- Layer the Ingredients: On the griddle over medium heat, create a bed of crispy fries. Sprinkle shredded cheese over the hot fries so the cheese melts. Add the sliced carne asada on top of that ooey gooey, melty cheese.
- Add Toppings: Dollop sour cream, spoon guacamole, and scatter pico de gallo over the carne asada. Garnish with additional cilantro and serrano slices if desired.
Toppings for Carne Asada Fries
Carne Asada Fries are already phenomenal, but the right toppings can elevate them to a whole new level of deliciousness. Here are some topping ideas top make the own carne asada ultimate loaded cheesy fries:
Classic Toppings:
- Sour Cream: Adds a cool, creamy contrast to the spicy carne asada (Go for Mexican crema). For a twist, try a Cilantro Lime Crema for extra zest.
- Guacamole: Nothing beats fresh homemade guacamole. It’s rich, creamy, and packed with flavor.
- Pico de Gallo: Fresh pico de gallo adds a juicy, refreshing layer to your fries.
Creative Additions:
- Pickled Jalapeños: For those who like it extra spicy, pickled jalapeños add a tangy kick.
- Pickled Red Onion: Standard pickled red onions are amazing, but even better? Spicy Mexican-style pickled onions! Try both!
- Chipotle Sauce: Drizzle chipotle mayo or sauce over the top for a smoky, spicy flavor.
- Cotija Cheese: Sprinkle crumbled cotija cheese for a salty, cheesy, authentic Mexican finish.
Kick it Up a Notch:
- Bacon Bits: Crispy bacon bits add a smoky crunch that pairs wonderfully with the savory aspects of the dish.
- Esquites: A spoonful of Esquites on the blackstone can introduce sweetness and texture, enhancing the overall complexity of the dish.
- Avocado Crema: Smooth, creamy, and vibrant, avocado crema can be a richer alternative to regular guacamole.
Fresh Herbs:
- Chopped Cilantro: If not already in your guacamole or pico de gallo, fresh cilantro lends a burst of freshness.
- Diced Green Onions: For a mild onion flavor that doesn’t overpower, green onions are perfect.
Carne Asada Fries FAQ
Flap meat is ideal because it’s flavorful and soaks up the marinade well. If you can’t find it, flank steak or skirt steak are also great options.
Marinating the meat for 3-4 hours is sufficient, but for deeper flavor, you can marinate it overnight. Just make sure not to go beyond 24 hours to keep the meat’s texture intact.
Yes, you can freeze the carne asada after marinating. Make sure it’s well-sealed in a freezer-safe bag to prevent freezer burn. It can be stored for up to 3 months. When ready to use, thaw it in the refrigerator overnight before grilling.
Prep the carne asada and toppings ahead of time. You can quickly assemble and reheat on the Blackstone when your guests arrive, keeping everything fresh and tasty.
Make sure your griddle is hot, and spread the fries in a single layer. If you’re using frozen fries, don’t thaw them; cook them directly to maintain crispiness.
For a vegetarian twist, substitute the meat with marinated sliced portobello mushrooms or grilled tofu. Use the same toppings to enjoy a similar flavor profile.
Leftovers? We Can’t be friends. BUT, if for some odd reason you have leftovers, keep them, because a breakfast burrito or breakfast taco is in your forecast!
What is the Best Way to Freeze Carne Asada
Carne Asada is a labor of love. It takes some effort (and money) to make it. If you’re going through the effort of making carne asada, make that marinade work for you and make as much as you can!
PIN IT: Carne Asada Alambre Tacos
Then, cook only what you plan to eat that day. If you have a vacuum sealer, seal the remaining portions into portions that you plan to cook and store them in the freezer.
It will hold for 6-12 months (longer in a deep freezer).
Don’t have a vacuum sealer? A zip-top bag with the air pressed out before sealing will work, too!
I’m not even going to mention freezer tips for cooked carne asada leftovers. If you EVEN have leftovers, you store them in the fridge.
The next day, you cook some eggs, toss that leftover carne asada with the fries in a tortilla, and you have an amazing carne asada breakfast burrito!
Or, if you’re in the mood for more carne asada fries, you might want to check out my carne asada chili fries!
Carne Asada Fries
Ingredients
FOR THE CARNE ASADA
- 2 lbs flap meat anywhere between 2-5 punds will work for the marinade
- 3 oranges juiced
- 1/2 cup soy sauce
- 1/2 cup olive oil
- 1 mexican beer
- 6 cloves garlic
- 1 cup chopped scallions
- 2 limes juiced
- 1/2 cup chopped cilantro
- 1 tbsp oregano
- 1 tbsp black pepper
- 1 tbps salt
FOR THE FRIES
- 1 lb frozen french fries
- 1 cup shredded cheese s
Instructions
FOR THE CARNE ASADA
- Combine all the carne asada marinade ingredients in a baking dish large enough to fit the flap meat. Submerge the flap meat in the marinade, cover and let it set in the fridge 24-48 hours
- When ready to cook. remove flap meat from marinade and grill over direct high heat for about 3-5 minutes per side, until charred and cooked medium to well done.
- Let rest for 5 minutes, then chop in to 1/4 inch pieces.
FOR THE FRIES
- Cook fries according to packaging. Once done top with cheese and place in the broiler until the cheese is melted.
- Top with chopped carne asada. Garnish with cilantro, green onion, mexican crema (or sour cream), guacamole and any other toppings you like!
Nutrition
